Go Back
Mexican Chicken Soup Recipe

Mexican Chicken Soup

This vibrant and comforting Mexican Chicken Soup bursts with flavors from tender chicken, zesty tomatoes, and aromatic spices. Ideal for a nourishing weeknight meal, it’s a wholesome soup perfect for warming up on cool nights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 persons
Course: Soup
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 500 grams boneless, skinless chicken breast about 2 large breasts
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 unit red bell pepper, chopped
  • 1 unit jalapeño, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1.2 liters chicken broth (about 5 cups)
  • 400 grams diced tomatoes, canned (1 can)
  • 1 cup corn kernels fresh or frozen
  • 400 grams black beans (1 can), drained and rinsed
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh cilantro, chopped
  • 1 unit lime, cut into wedges

Equipment

  • 1 large soup pot or Dutch oven
  • 1 cutting board
  • 1 measuring spoons and cups
  • 1 ladle

Method
 

  1. Heat olive oil in a large soup pot over medium heat.
  2. Add onion, garlic, carrot, celery, and bell pepper. Sauté for about 5 minutes until the vegetables start to soften.
  3. Stir in jalapeño, cumin, and oregano. Cook for 1 minute to release the spices’ aroma.
  4. Add chicken breasts to the pot. Pour in the chicken broth and canned tomatoes with their juices. Increase heat to bring to a boil.
  5. Reduce heat and simmer for 20 minutes, or until the chicken is cooked through.
  6. Remove the chicken breasts to a plate. Add corn and black beans to the pot, and simmer for 10 minutes.
  7. Shred the chicken with two forks and return it to the soup. Season with salt and pepper.
  8. Let the soup simmer for 5 more minutes, then stir in chopped cilantro.
  9. Ladle into bowls and serve with lime wedges for squeezing over the soup.

Notes

For a spicier soup, keep the seeds in the jalapeño or add chipotle chili.
Can be garnished with avocado slices, tortilla strips, or shredded cheese.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Roast the chicken beforehand for a deeper flavor, if desired.